How to Make a Perfect Amaretto Sour

"Give me the chance to convince you: this is the Amaretto Sour recipe you need. Are you like me, burned from those syrupy amaretto sours made with sweet and sour mix? Made correctly, I've found that this drink can be perfectly balanced and a total crowd pleaser. My recipe comes out tangy and sweet tart, with a hint of almond that's balanced by the secret ingredient: bourbon. I didn't think I liked amaretto sours: until I tasted this one!"

"Bartenders have added egg whites to cocktails since the late 1800's to add a frothy texture to the surface and add creamy rich flavor. The best frothy egg white form is achieved by doing a dry shake. This move is used in classic cocktail recipes like the Gin Fizz and Whiskey Sour. Here's how it works: The first shake without ice lets the protein in the egg begin to form foam, instead of being diluted by the ice."

Amaretto Sour blends amaretto with fresh lemon juice, egg white, simple syrup, and bitters, with an optional splash of bourbon for depth. The recipe avoids bottled sweet-and-sour mix to achieve a proper sweet-tart balance and a pronounced almond note. The preparation uses a dry shake (shake without ice) to build egg-white foam, then a second shake with ice to chill and strengthen the foam. The finished cocktail is strained into a lowball glass and garnished with a cherry and lemon wedge for aroma and visual appeal.

Read at A Couple Cooks